Food product and method of making the same



, Patented M... 31,1927.

i I No Drawing.

PATENT oFFIcE.

CARL FELDHUSEN, OF BOISE,

FOOD PRODUCT AND METHOD OF MAKING THE SAME.

My invention relates to a new food'prodnot, as well as to a novel method of making the same.

In its broad aspect, one object of my in-' vention is to provide a new and useful method of expediting the'p'rocess of drying skim milk, whole milk or buttermilk, whereby the degree of temperature 'as well as the time of exposure to the heat of the drying cylinder may be materially decreased.

A more specific object of my invention is. to provide aprocess of drying skim milk, whole milk or buttermilk by the aid of cereal, vegetable or mineral foods, said foods being in such form as to be-capable of absorbing the excess moisture contents of the v milk and also being adapted to form, in combination with the milk, a-valuable food prodnet.-

; Another object of my invention is to provide a novel method of making a food product, which comprises gelatiniz'ing a food material, mixing the same with a -milklike substance and thereafter drying the mixture. Other objects of my invention will be apparent from the following description and claims; V

2 The methods heretofore employed of drying buttermilk on heated cylinders under at- .mospheric pressure requires the use of vacuum pans to reduce the water content of the buttermilk from approximately 92 70 to about 80% before the buttermilk can be successfuly dried, and even after the'moisture content has been reduced to this extent, the varying acidity of the buttermilk frequently prevents the proper drying of the same on heated cylinders.

The priorart methods of drying skimmed or whole milk involve the so-called spraydrying process, or the use of cylindrical driers operating under a vacuum. Such methods, however, are very expensive and they are only economical when large quan- I tities of milk are available.

Moreover, the drying of skimmed milk on heated cylinders under atmospheric pressure is unsatisfactory for the reason that the skimmed milk fails to adhere to the cylinders.

In accordance with my invention, I provide'a simple and economical process, whereby such waste products from creameries'and dairies as skimmed milk and butter-milk may be quickly dried, without danger of scorching, and formed into a valuable food product adapted for use either as human treated. The d Application filed much 2'5, 1924. serialno. 701,840.

food or as animal feed, according to the purity and quality ofthe original ingredients.

carrots, rice or corn. Experience has shown that flakes, meal or flour made from vegetables or cereals in which the starch cells have been opened or gelatinized before drying, possess a greater capacity :for absorbing water than meal or flour otherwise gelatinized vegetable or cereal flakes, mea or flour is next mixed with skimmed milk, whole milk or buttermilk and applied to the usual drying cylinders in the customary manner.. Through this drying operation the moisture has been almost completely removed from the mixture, whereupon the same'may be formed as desired for use in the trade.

The above mixture may include an amount of dry gelatinized starchy material approximatel equal in weight to the dry matter contalned in the buttermilk, whole milk or skimmed. milk, that is to' say, about eight pounds of said starchy material per one hundred pounds of milk. Satisfactory results, however, have been obtained using .from three to fifteen pounds of dry g'elatinno I purity and quality of its ingredients. For 4 instance, it has been used in bread and in pan-cake flour and it is especially valuable as an animal feed for poultry, calves, etc. Attention is directed to the fact that the (lit-- of the starchy material to the milk permits the use of a much thicker film on the drying cylinders, thereby increasing the capacity of the drying apparatus.

While I have described a number of cmbodiments of my invention,

it is apparent that various changes and modifications may be made Without departing from the spirit of my invention and I desire, therefore, that only such limitations shall be imposed thereon as are indicated in the or as are demanded by Iclaim: L l

1. A food product comprising avdried mixture of a cooked starchy material and milk having substantially no butter fat.

2. A food product comprising a dried mixture of a gelatinized, dryfood material and milk. v 3. A food product comprising'a, heated mixture of a gelatinized, dryye etable prodlfict and milk having substantially no butter appended claims theprior art.

-sists in mixing said milk with 4. The method of {making a, food product, I

which comprises food material, mixing the same with milkand thereafter drying said mixture on a, heated cylinder.

5. The method of'making a food which comprises .gelatinizing and vegetable product, mixing the same with roduct,

. milk and thereafter drying the mixture.

6. The method of her, dry

drying milk on a mem-' which comprises mixing the milk with a gelatinized substance,

mixture. p 7. The method of treating milk which congelatinized starch and thereafter applying said mixture 35 to a heated roll,

gelatinizing and drying a 20" rying a 25 applying said I mixture to said member, and; heating said CARL FELDHUSENQ 

